Is anyone going to the lunch at majordomo where chef yu bo is cooking large format dishes?
Anyone heard what will be offered?
I’m on the fence as the reviews of majordomo lunch have been underwhelming.
i emailed Majordomo regarding Yu Bo’s lunch they said they were still working on the lunch details. They’re supposed to keep me posted but i haven;t heard anything yet.
Please do share when you hear back from them! Thanks!
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Bring your own taco?
Someone in my cohort asked about what he plans to serve at the DC collab.
Chef Yu played his cards close to chest, and said that it’ll be a protein dish of some sort.
Hahaha, we picked up the tea from next door after they told us they didn’t have any other drinks on the menu. We were actually looking for beijing yogurt to offset the spicy flavors…
The Sichuan-nuanced fruit courses at the end didn’t help? The inclusion of those dishes were for this reason.
Haha, I was worried I wasn’t going to make it to the end after that spicy mushroom appetizer… (though nothing else had that much heat)
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Agreed. The spiciest number last night was the wood ear fungus, but that appetizer takes the stage relatively early in the evening.
In theory, if you’re gonna beat the Sichuan mala by going outside the province, might as well do Honeymee afterwards!
Koji Kimura’s eponymous sushi-ya is a Tokyo reservation which has long eluded me.
Now, I get to try his sushi in L.A.!!! Most excellent.
Kimura-san is a super nice guy! His 25-day aged kanpachi was surprisingly deep in flavor, and texturally fascinating. The shari was among the toothiest I’ve tried, and matched perfectly with the aged neta.
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Should have read this thread before going to the Chihuo Chinese Dinner last night. Location was atop an office building in SM with at least half the seating outside in the drizzle and rain. Could have handled that but food was mostly gone within 90 minutes of a scheduled 3 hour affair. Except for Noodology, samples were mainly small and not exciting.
Sorry to hear that. So not worth it? How was the food in general?
I was at Chihuo also. No writeup.
Lone standout in my book, foodwise, was Stew House (AKA Chili House, AKA 小辣椒, in Rowland Heights), whose staff brought some really nice mustard greens pork belly.
yikes! so sorry to hear that.
Speaking from event planning side as host of our event, the LA Times has nothing do with the vast majority of these events other than being the umbrella host in name only. Aside from some of the big events that they actually do plan (ie 4 day Night market, typically it would be listed as hosted by one of their staff writers) they have no input of say in anything.
These events are actually planned and hosted by someone/organization that pays a fee to be listed in their foodbowl calendar and essentially, that’s the main benefit is to be listed on their website and hard copy. They do not provide any additional publicity, direction, or oversight. They pretty much only promote the big name chefs and corporate sponsored events.
we sold out our tickets via our own social media outlets and on here. but tbh, this is going to be the one and only time we’ll host a LA times foodbowl associated event (Noodle Pulling 101. Can’t speak for all organizers and what their motivations are, but we just got the winner of this year’s KCRW pie contest to come and serve her pies for dessert. 
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I practically tried everything, but some items ran out early. From what I’ve eaten, it was not worth the $99 admission, maybe half that. I get more out of it if I created my own restaurant food crawl with my foodie friends.
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Here’s what was offered. Chang’An presented their dim sum platter, but you could only choose 2 of the 4 items per visit, and then you can add their Chrysanthemum Salad with peanut dressing and Orange Chicken.
Chengdu Impression offered this small bites:
Noodleology handed out two decent sized bowls of their dry noodle dish plus their spicy beef noodle soup.
Qin West offered Liang Pi and their Ruo Jia Mo (burger).
And Chilli House offered their bites as well.
And beverages were 8oz bottled water and refrigerated cans of soda placed out on tables that ended up getting warm after a while… and they even ran out of those.
Thanks for the report! My problem with these events is always about the quality of the cooking either due to a lack of equipment, an godly amount of mouths to feed, or both. Looking at the pictures, it seems like these vendors relied on reheating pre-cooked food for the most part?
You didn’t get the ‘FREE’ code to get in without paying?
Qin West used a toaster to reheat the buns for their Ruo Jia Mo, almost like toasting English muffins.
Chilli House served some of their food at room temperature.
I think Chang’An used a rice cooker to reheat/steam their pandas and mushroom buns.
Chengdu Impression’s bites were at room temperature as well, and the beef was has hard as jerky.
I guess vendors did what they could to get by but I know what Septa Unella would say…
